2 cans cream of chicken OR cream of mushroom soup
1 1/3 c. milk
1/2 c. chopped onions
3 tbsp. dry mustard
2 (16 oz.) cans sauerkraut, drained
1 (8 oz.) pkg. uncooked egg noodles
1 (12 oz.) can corned beef, crumbled
2 c. shredded Swiss cheese (8 oz.)
3/4 c. rye bread crumbs, toasted
2 tbsp. butter, melted

Spread drained sauerkraut. Top with uncooked noodles. Spoon soup mixture evenly over noodles. Sprinkle with corned beef and then cheese. In bowl stir together bread crumbs and melted butter until well blended. Sprinkle over top of cheese. Cover tightly with foil. Bake at 350 degrees for 1 hour or until noodles are tender.